Pumpkin Hemp Oatmeal Cookies

Thanks to all of you for your support on my most recent post. While I always want to be transparent no matter what, it’s inspiring to hear your words of encouragement. It means a lot to me. You all rock!

Now, I mentioned cookies in that post. I figured I ought to make good on that promise.

I waited until October to post something pumpkin; are you proud of me? But from now until say, February, all bets are off. I’m an intense fan of all things winter squash and pumpkin. Butternut, acorn squash, banana squash, spaghetti squash, delicate, cushaw, and so many more – I love them all. I’ll try to moderate my squash recipes around here, but don’t worry. You’ll still get the good ones.

With that, let the pumpkin fiesta begin!

The first great pumpkin treat to come out of my kitchen this fall are these cookies. They’re kinda hippie (in my mind, hemp seeds = hippie) healthy. Not overly so, (they’re still classified as cookies and all) but in my mind, they feel that way because they’re full of good stuff like pumpkin (beta-carotene and fiber), hemp seeds (fiber, protein, ALA), and oats (fiber, magnesium, zinc). They aren’t overly sweet, but instead are more of a homestyle, hearty little autumn treat. Moderate sweetness is something I actually prefer when making oatmeal cookies, and besides, my hubby prefers my less-sweet treats. He approves of these.

You can use canned pumpkin or fresh pumpkin puree, or even other winter squash purees (I often love to use butternut instead of pumpkin). I opted to use a commercial gluten-free flour blend here (something I don’t use often in my recipes) – one that’s probably my favorite quick-and-easy blend. You can certainly use another brand if you wish, or even substitute a combination of gluten-free flours. Just be sure you add about a quarter teaspoon of xanthan gum if you do so (or if your blend doesn’t have it already). For a sweeter touch, chocolate chips would also be welcome here. Truth is, these cookies are endlessly versatile.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl, beat together the coconut oil and sugar until well-blended. Add the pumpkin puree, egg, and vanilla and beat again until creamy and uniform.

In a separate bowl, whisk together the gluten-free flour blend, salt, and spices. Add the flour mix to the liquid mixture and beat, stopping to scrape down sides, until well-mixed. Add the hemp seeds and oats and mix in until even.

Scoop dough into balls (about 1 1/2 tablespoon in size) and place on baking sheet about 2-3 inches apart. Flatten cookies down with the back of a spoon or your hand until cookies are about 1/2 inch thick. (It helps to lightly oil the spoon or your hand so the dough doesn’t stick.) Bake for 12-14 minutes or until golden on the bottom and edges.

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